Preparation

1

For the pesto:

2

In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.

3

Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.

4

For the pasta:

5

Preheat oven to 375 degrees.

6

In a large bowl, toss the squash with the olive oil, salt and pepper.

7

Line a baking sheet with parchment and spread the squash evenly being sure they are not overlapping. Bake for approximately 25-30 minutes or until the squash is tender. Remove from oven and set aside.

8

In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt. Add the pasta to the water and stir. Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes.

9

While the pasta is cooking, remove the sausages from the casings and brown in a large saute pan breaking up the sausage as it cooks. Set aside.

10

Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl. Gently toss the pasta with the sage pesto, squash and sausage. Add some of the reserved cooking liquid if the sauce seems thick.